Golden pastry, hearty filling, and pure old-world comfort
Savory Beef Cornish Pasties are the ultimate hand-held comfort food. Originating from Cornwall, England, these iconic pastry pockets were traditionally filled with beef and vegetables, crimped shut, and baked until golden—perfect for a filling meal that could be carried and eaten anywhere. Today, they remain beloved for their rich, meaty filling and flaky crust.
This version stays true to the classic spirit: tender beef, potatoes, onions, and carrots, all wrapped in buttery pastry that bakes up crisp on the outside and steamy on the inside. Each bite delivers deep, savory flavor and satisfying texture, making these pasties ideal for family dinners, packed lunches, or weekend baking projects.
Ingredients (Makes 6 large pasties)
Pastry Dough
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225 g) cold unsalted butter, cubed
- ½–¾ cup (120–180 ml) cold water
Filling
- 450 g (1 lb) beef chuck or skirt steak, finely diced
- 1½ cups (225 g) potatoes, peeled and finely diced
- 1 cup (150 g) onion, finely chopped
- ½ cup (60 g) carrot, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter, cut into small pieces
For Assembly
- 1 large egg, beaten (egg wash)
Step-by-Step Instructions
1. Make the Pastry
In a large bowl, mix flour and salt. Add the cold butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add cold water, mixing just until the dough comes together. Do not overwork.
Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling
In a large bowl, combine diced beef, potatoes, onion, carrot, salt, pepper, thyme, and Worcestershire sauce. Mix well so the seasoning is evenly distributed.
3. Divide and Roll
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Divide chilled dough into 6 equal portions. Roll each portion into a 20 cm (8-inch) circle on a lightly floured surface.
4. Fill the Pasties
Spoon a generous amount of filling onto one half of each dough circle, leaving a 2.5 cm (1-inch) border.
Dot the filling with small pieces of butter—this adds moisture and richness.
5. Seal and Crimp
Brush the edges with egg wash. Fold the dough over the filling to form a half-moon shape.
Press edges firmly to seal, then crimp decoratively using your fingers or a fork. Cut a small slit on top of each pasty to allow steam to escape.
6. Egg Wash
Brush the tops with beaten egg for a glossy, golden finish.
7. Bake
Bake for 40–45 minutes, or until the pasties are deep golden brown and the filling is bubbling inside.
If browning too quickly, loosely cover with foil during the last 10 minutes.
